Rachel’s Family Vegie Garden

kale

Kale

Rachel Potter is a mother of two boys. She and her husband Greg adore growing and using fresh herbs and vegetables from their suburban backyard. Rachel likes to give her family a diet rich in home grown organic produce and for her children to understand where the food comes from and be involved in the planting and harvesting process. Rachel’s skin glows and both she and her family are fit and healthy. Rachel has kindly shared two of her recipes with us so we can all have a go!

 

Rachel’s Wellness Kale Smoothie

Serves 1

1/3 cup coconut milk or coconut cream
Scant 1 cup water
A handful of fresh Kale leaves
A handful of frozen blueberries
2 tablespoons of chia seed gel 
3/4 tablespoon cacao powder
1/2 a fresh banana
1 – 2 teaspoons light agave syrup if desired
Blend all ingredients together in a blender or with a hand blender, pour into a glass and enjoy immediately. Great for breakfast.

 

Rachel’s Daily Wellness Salad

Serves 4 – 6 people

3/4 cup cooked chickpeas
3/4 cup cooked Puy lentils
1 red pepper, diced
1 Lebanese cucumber, diced
1/2 cup diced snowpeas
2 carrots, grated
1/2 punnet baby grape tomatoes
2 rhizomes of fresh turmeric, grated
1 cup sprouts, Rachel used: mungbean, pea, radish, fenugreek, chickpea, lentil
3/4 cup chopped fresh herbs – Rachel used mint, chervil, chives, perennial basil, parsley 
1/4 cup carrot tops, chopped
1/2 cup flaked coconut
1/4 cup pepitas
1/4 cup sunflower seeds
80 grams shaved parmesan cheese
1/4 cup herb flowers, Rachel used perennial basil flowers but any could be used: nasturtium, chive, rocket, sage
Extra herb flowers for serving
1 1/2 tablespoons Olive Oil
1 1/2 tablespoons Apple Cider Vinegar
Salt and pepper to taste
Toss all ingredients in a large bowl and serve topped with extra herb flowers

 

To get a copy of the Backyard Farming – Back to the Kitchen DVD click HERE

 

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